When it comes to food, I'm primarily a purist. Aside of my obsession with all things bacon, I usually like to stick to tradition when it comes to holiday dishes like Thanksgiving turkey. Even the leftovers have specific duties. Pumpkin pie for breakfast - CHECK! Turkey, stuffing and cranberry sauce sammies for lunch - CHECK!
When it comes to Thanksgiving leftover dinners, however, my mind and creativity usually expand and takes me to places yet discovered. This year, I woke up on the day after Thanksgiving with a craving for Mexican food, so I set my mind into motion and started digging through the fridge to take inventory of what I had on hand to work with.
I had a little bit of cooked turkey and some cranberry sauce, celery (from my relish tray), and some shredded lettuce. I found some flour tortillas in my pantry, along with a can of black beans. I pulled a cup full of corn niblets out of the freezer to thaw, put my mind into action! The first thing I needed to do was jazz up the cranberry sauce with a bit of kick, so I made cranberry salsa.
Once I had made the salsa, I diced up the turkey, a couple of roma tomatoes, and an avocado. I drained and rinsed the black beans, warmed up my tortillas in a skillet, and assembled the little yummilicious beauties. To take them over the top with goodness, use a bit of shredded cheese and/or sour cream. Personally, I like the taste of the salsa so much that I skipped those extra toppings....which also avoided unnecessary fat and calorie consumption
I served the tacos with some Spanish rice, but that's just the purist in me at work again. You could certainly serve these up with any leftover stuffing/dressing you have on hand.
No matter which way you eat them, I hope that you enjoy them as much as I did!